– 1 cup fresh parsley, finely chopped for herb-forward base and classic green color

– 1/4 cup fresh cilantro, finely chopped for fresh, citrusy note that works well with steak

– 3 cloves garlic, minced for sharp, savory depth

– 1 tablespoon fresh oregano or 1 teaspoon dried for earthy, aromatic backbone

– 1/2 teaspoon red pepper flakes, optional for gentle heat if you want a little kick

– 1/4 cup red wine vinegar for tang and brightening the whole sauce

– 1/2 cup olive oil for rich, spoonable texture

– Salt and pepper to taste for sharpening every flavor

– 1 pound steak such as flank, skirt, or sirloin for grilling and slicing thinly

– Salt and pepper, to season for simple seasoning lets the chimichurri stand out

– 1 ripe avocado for making the sauce creamy and smooth

– 1/4 cup prepared chimichurri sauce for herbal punch

– Juice of 1/2 lime for freshness and keeps the avocado bright

– Salt and pepper to taste for balancing the creamy sauce

– 2 10-inch tortillas, use gluten-free if needed for holding everything together and crisp up beautifully

– 1 cup Monterey Jack cheese, shredded for melts smoothly and classic quesadilla pull

– 1/2 cup chimichurri grilled steak, thinly sliced for savory protein filling

– 1/4 cup avocado chimichurri for creamy sauce inside or on top

– 1/4 cup onion, sliced for sweetness and a little bite